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Prawn brochette with caramelised shallot salsa
Makes 8 Starters and mains
Ingredients
- olive oil, for frying, plus 75ml extra virgin olive oil
- 4 small round shallots, peeled and finely chopped
- 5cm length of carrot, finely diced
- 30ml white wine vinegar
- 1tsp caster sugar
- ½ red pepper, seeded and finely chopped
- 24 raw king prawns, shelled and de-veined
- 8 slices of fresh baguette
- small bunch of chives, finely chopped
Method
Heat 1tbsp of the olive oil in a small pan over low heat. Add the shallot and carrot and cook gently while stirring, every couple of minutes, until soft and sweet for about 15 minutes. Stir in the vinegar and sugar then continue to cook for another couple of minutes until the vinegar has evaporated. Remove from the heat then stir in the red pepper, remaining olive oil and coarse sea salt to taste.
Thread three prawns on each skewer side by side. Heat a small glug of olive oil in a frying pan over medium-high heat. Add the prawn skewers and cook for 1 minute, turn, and cook for another 30 seconds or until the prawns are just opaque in the middle.
Place a skewer on each slice of bread then divide the salsa between each before sprinkling with chopped chives.
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